Spring Roll Salad with Spicy Ginger Dressing
If you love fresh, vibrant flavors with a little spicy kick, this Spring Roll Salad with Spicy Ginger Dressing is going to be your new favorite go-to dish. It’s like your favorite Vietnamese spring rolls, deconstructed and tossed into one epic bowl of color, crunch, and crave-worthy dressing.
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Packed with crisp vegetables, herbs, and rice noodles, this salad is a breeze to prepare and perfect for a refreshing lunch, light dinner, or side for a summer cookout. The best part? No wrapping required—just chop, toss, and drizzle!
Unlike traditional spring rolls, this salad doesn’t require the delicate art of rice paper rolling. It’s a lazy-day alternative with all the flavor and none of the fuss. You’ll especially love the homemade spicy ginger dressing, loaded with zesty ingredients like fresh ginger, garlic, soy sauce, and sesame oil. Want to know exactly why ginger is such a nutritional powerhouse? Check out this science-backed guide to ginger’s health benefits for insight into its anti-inflammatory properties.
Wondering how to get those beautiful matchstick vegetables just right? Here’s a quick tutorial on how to julienne vegetables so you can slice like a pro and make your salad look restaurant-ready.
Why You’ll Love This Salad
- Bursting with texture and color
- Perfectly balanced between sweet, spicy, and tangy flavors
- Naturally gluten-free and vegan-friendly
- Ideal for meal prep or entertaining
- Customizable with your favorite veggies and proteins
What is a Spring Roll Salad?
Inspired by classic Vietnamese spring rolls, this salad deconstructs the elements—think rice noodles, crunchy vegetables, and fresh herbs—and tosses them in a bowl. It’s refreshing, light, and satisfying, especially when paired with a bold, homemade dressing. Unlike traditional salads, this one packs a punch with herbaceous depth, chewy rice noodles, and spicy-sweet tang.
Ingredients You’ll Need
Here’s what makes up the heart of this salad:
For the Salad:
- 8 oz rice noodles
- 1½ cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet pepper, julienned
- ¼ cup minced cilantro
- ¼ cup minced mint
- ¼ cup roasted peanuts, chopped
- Sesame seeds for garnish
For the Spicy Ginger Dressing:
- 3 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp agave nectar
- ¼ cup rice wine vinegar (What is rice wine vinegar?)
- 1 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- ½–1 tsp red pepper flakes
- Salt and pepper, to taste
How to Make Spicy Ginger Dressing
This dressing is where all the magic happens. It’s spicy, a little sweet, and balanced by the acidity of the vinegar.
To make:
- Combine ginger, garlic, soy sauce, agave, rice wine vinegar, sesame oil, and red pepper flakes in a blender or food processor.
- Blend until smooth.
- Season with salt and pepper to taste.
- Store in the fridge for up to a week.
Tip: If you’re sensitive to heat, start with less red pepper flakes and build from there.
How to Assemble the Salad
Follow these steps:
- Cook rice noodles according to package directions. Rinse in cold water immediately after cooking to keep them from sticking.
- Julienne the veggies as uniformly as possible for a balanced bite.
- In a large bowl, combine noodles, cabbage, cucumber, carrots, and peppers.
- Add cilantro and mint.
- Pour dressing over the salad just before serving and toss well.
- Garnish with peanuts and sesame seeds.

Tips for the Best Salad Texture
- Rinse your noodles in cold water to stop cooking and prevent clumping.
- Chill your veggies before assembling to enhance crunch.
- Don’t overdress. A light toss is all it takes.
- Wait until serving to dress the salad to preserve freshness.
Easy Variations to Try
Want to put your own spin on this dish? Here are some popular customizations:
- Add Protein: Grilled shrimp, tofu, chicken, or edamame
- Add Fruit: Mango, orange slices, or pineapple for a sweet twist
- Noodle Alternatives: Soba noodles, zucchini noodles, or glass noodles
Health Benefits of this Salad
This salad isn’t just pretty—it’s nourishing, too:
- Fresh herbs like cilantro and mint aid digestion
- Ginger helps reduce inflammation and nausea
- Vegetables provide fiber, antioxidants, and essential vitamins
- Low-calorie and high-hydration, perfect for summer eating
Make-Ahead Tips
This salad is ideal for meal prep and entertaining:
- Cook noodles and chop veggies up to 4 days in advance
- Make dressing and store in a jar in the fridge for up to 7 days
- Keep components separate and assemble when ready to serve
What to Serve It With
This salad can stand on its own or shine as a side dish. Pair it with:
- Grilled chicken or salmon
- Dumplings or potstickers
- Thai iced tea or sparkling lemonade
Mistakes to Avoid
- Overcooking the noodles—they’ll get mushy
- Dressing too early—veggies lose their crunch
- Skipping the herbs—they’re essential for flavor
Homemade vs Store-Bought
While you can find pre-made versions of this salad at stores, homemade always wins. Why?
- No preservatives or added sugars
- Control over ingredients and spice level
- Fresher flavor and texture
Storage and Leftover Ideas
- Store undressed salad in an airtight container for up to 4 days.
- Use leftovers in:
- Lettuce cups
- Rice paper wraps
- As a base for grain bowls
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Keep the dressing separate until ready to eat to maintain freshness.
What are some good substitutes for rice noodles?
Try soba noodles, zucchini noodles, or glass noodles.
Is the dressing too spicy for kids?
You can reduce or skip the red pepper flakes to keep it mild.
What protein can I add to make it a full meal?
Grilled chicken, tofu, shrimp, or even a soft-boiled egg works great.
Can I use bottled ginger instead of fresh?
Fresh is recommended for the best flavor, but bottled works in a pinch.
How do I keep the vegetables crisp?
Store chopped vegetables separately in the fridge and dress just before serving.
This Spring Roll Salad with Spicy Ginger Dressing is proof that salads don’t have to be boring. With its vibrant veggies, chewy noodles, and bold flavors, it’s a dish you’ll find yourself making again and again.
PrintSpring Roll Salad with Spicy Ginger Dressing
- Total Time: 30 minutes
- Yield: 4 servings
Description
A vibrant and refreshing noodle salad packed with crunchy vegetables, fresh herbs, and a bold spicy ginger dressing. Perfect as a light main dish or side for warm weather meals.
Ingredients
- For the Salad:
- 8 oz rice noodles
- 1½ cups shredded green or purple cabbage
- 1 small cucumber, julienned
- 2 small carrots, julienned
- 1 medium sweet red pepper, julienned
- ¼ cup fresh cilantro, minced
- ¼ cup fresh mint, minced
- ¼ cup roasted peanuts, chopped
- Sesame seeds, for garnish
- For the Spicy Ginger Dressing:
- 3 tablespoons fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar
- ¼ cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons canola or vegetable oil
- ½–1 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Make the Dressing: In a blender or food processor, combine: ginger, garlic, soy sauce, agave, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
- Prepare the Salad: Cook rice noodles according to package directions. Rinse in cold water to stop cooking and prevent sticking.
- In a large bowl, combine noodles, cabbage, cucumber, carrots, and bell pepper. Add cilantro and mint.
- When ready to serve, pour dressing over the salad and toss well.
- Garnish with chopped peanuts and sesame seeds. Serve immediately for the best texture and flavor.
Notes
You can make the dressing ahead and store in the fridge for up to 5 days. Add grilled tofu or chicken for extra protein. For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad / Main Dish
- Method: No-Cook / Assembled
- Cuisine: Asian-Inspired